Beef Bourguignon | Low Carb, Slow Cooker

This recipe for the classic French dish, Beef Bourguignon stays true to the flavors that make it so delicious without excess carbs and with the convenience of a slow cooker!

Prep Time 20

Cook Time 8

Total Time 8 20

Servings servings

Author Sabra - This Mom's Menu

Ingredients

1 tablespoon Olive Oil
2-3 lbs Chuck Roast cut into 2" cubes and patted dry
Salt and Pepper to taste
8 oz Bacon diced
½ yellow onion chopped
2 cloves Garlic Minced
2 cups Red Wine (Pinot Noir, Chianti, or Merlot work well)
1 cup Beef Stock
3 tablespoon Tomato Paste
1 teaspoon Thyme or ⅓ teaspoon fresh
2 Bay Leaves
2 Carrots peeled and cut into large chunks
16 oz Mushrooms (white or baby bella) Sliced
5 oz Pearl Onions
1 bunch Fresh Thyme Sprigs tied together with cooking twine
Fresh Parsley for Garnish optional
¼ teaspoon Xanthan Gum optional, for thickening broth

Instructions

Heat the oil in a large skillet over high heat. Season the beef with salt and pepper on all sides, then add to hot skillet, working in batches. Cook the meat for one minute on all sides, then transfer to the slow cooker.
Using the same skillet that you used for the beef, reduce the heat to medium and cook the bacon until crisp. Using a slotted spoon, transfer the bacon to the slow cooker with the beef.
Add the onions and garlic to the skillet, still over medium heat. Cook for 3-4 minutes, stirring frequently until the onions are translucent. Transfer the onions and garlic to the slow cooker using a slotted spoon.
Discard any excess grease from the skillet, but be careful not to scrape away any of the browned bits from the bottom. Return the skillet to medium heat and add the wine, beef stock, thyme leaves, and tomato paste.
Bring to a simmer, stirring occasionally and scraping up all the browned bits from the bottom of the pan. Simmer for about 5 minutes.
While the liquid is simmering add the bay leaves, carrots, mushrooms, and pearl onions to the slow cooker with the beef and bacon. Gently stir the ingredients to evenly distribute everything. Top with the thyme bundle.
Carefully pour the wine, stock, and tomato paste mixture into the slow cooker.
Cook on low for 8 hours.
* Optional - When the cooking time is complete, skim off some of the fat from the top of the cooking liquid if you like. Then, ladle as much of the broth as possible into a saucepan. Bring to a boil, then reduce to a simmer. Continue simmering until the broth has reduced by about ½. At this point, you can whisk in the Xanthan gum if you would like the broth to be thicker. Return to slow cooker.
Taste the broth and season with more salt and pepper if needed. Remove the bay leaves and thyme bundle and discard.
Serve topped with fresh chopped parsley if desired and Bon Appetit!

Nutrition